Balinese Fried Fish

Serves 4

Ingredients:
750g firm white fish fillets, such as jewfish or ling
½ tsp salt
½ tsp pepper
oil, for shallow frying
4 red Asian shallots, finely sliced lengthways
2.5cm piece lemon grass (white part only), finely chopped
2 red chillies, finely chopped
2cm piece fresh ginger, grated
½ tsp shrimp paste
½ cup (125ml) water
2 tbsp kecap manis
1 tbsp grated palm sugar or soft brown sugar
2 tsp lime juice
3 spring onions, finely chopped

Method:

• Preheat the oven to warm 160°C. Cut the fish into bite-sized pieces; sprinkle with the salt and pepper.
• Heat the oil, about 2cm deep, in a deep frying pan; add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.
• In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chilli, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Nutrition per serve:
Protein 40g
Fat 30g
Carbohydrate 6g
Dietary Fibre 1g
Cholesterol 130mg
1850 kj (440 cal)